Abstract
Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their secondary metabolites have acquired considerable attention due to their biological effects, which include antioxidant, antimicrobial, anti-cancer, anti-inflammatory, anti-obesity, and immunomodulatory activities. Thus, in addition to phytochemists, nutritionists and consumers are now deeply interested in the phytochemical constituents of mushrooms, which provide beneficial effects to humans in terms of health promotion and reduction of disease-related risks. In recent years, scientific reports on the nutritional, phytochemical and pharmacological properties of mushroom have been overwhelming. However, the bioactive compounds and biological properties of wild edible mushrooms growing in Southeast Asian countries have been rarely described. In this review, the bioactive compounds isolated from 25 selected wild edible mushrooms growing in Southeast Asia have been reviewed, together with their biological activities. Phytoconstituents with antioxidant and antimicrobial activities have been highlighted. Several evidences indicate that mushrooms are good sources for natural antioxidants and antimicrobial agents
Highlights
The term mushrooms is used to identify fungi producing macroscopic fruiting bodies
Comparing with the rest of the world, Southeast Asia is more rural as 41.8% of the nearly 590 million people live in the countryside in 2010 [27]
It is worth noting that numerous ethnic groups living in Southeast Asian resort to several mushrooms for obtaining and medicines; very few studies have countries resortwild to several wild mushrooms forfood obtaining food and medicines; very few been carried out on the nutritional value and biological activities of these mushrooms
Summary
The term mushrooms (or higher fungi) is used to identify fungi producing macroscopic fruiting bodies. This rather inaccurate definition mostly refers to species belonging to the phyla. Collection and consumption of wild growing mushrooms as a food is a traditional practice in many human cultures. It has been reported that wild mushrooms contain a higher fiber content and more bioactive compounds than cultivated mushrooms [6]. The importance of mushrooms as a food is due to their pleasant organoleptic properties and to the rich content of substances which must be present in a healthy human diet. One purpose of this work is to foster systematic studies on the region’s rich mycological flora
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